1. With a pair of kitchen shears, cut the centre top of the lobster tail, just above the flesh. Trace the cut with a sharp knife and slice through the flesh, stopping just at the bottom shell.
2. Continue downwards and stop at the tail fin. Clean out the tract and skewer the flesh. Repeat this for each tail.
3. Slightly stretch the opened shell, and flatten the meat with your hands. Then, apply a generous brush of olive oil to each tail, and season with pepper and salt.
4. Place the tails on the grill with the flesh facing down and leave to cook for 5 minutes. Turn the face-up and cook for another 5 minutes. Serve with any sides you want.

If you want visual direction, click here for a video recipe.